- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 9
Ingredients
What you’ll need — tap to tick off as you go
- 115 g
- 200 g
- 2 tsp
- 130 g
- ½ tsp
- ½ tsp
- 100 g
- 1 pinch
Process
Timers built in · swap anything · ask as you cook
Heat the oven to 175°C. Line a 20 x 20 cm baking pan with parchment paper, leaving an overhang on two sides, and grease lightly with butter.
Melt the 115 g unsalted butter in a small saucepan over medium heat. Keep swirling until it foams, smells nutty, and the milk solids turn golden brown, about 3 to 4 minutes. Pour into a large bowl and let cool for 5 minutes.
Whisk the 200 g light brown sugar into the warm brown butter until smooth and glossy, then whisk in the 1 large egg and 2 tsp vanilla extract until the mixture looks thick and slightly paler, about 1 minute.
Add the 130 g all-purpose flour, 0.5 tsp baking powder, and 0.5 tsp fine salt. Fold with a spatula just until no dry streaks remain, then fold in the 100 g chopped white chocolate.
Scrape the batter into the prepared pan and spread it level with the spatula. Sprinkle the pinch of flaky sea salt over the top if using.
Bake for 24 to 28 minutes, until the edges are set and lightly browned and the center is puffed but still looks slightly underdone and shiny. A toothpick inserted 3 cm from the edge should come out with moist crumbs, not wet batter.
Cool completely in the pan on a wire rack, about 1 hour, before lifting out by the parchment and cutting into 9 squares with a sharp knife.
Kitchen notes
Kitchen notes
- The most common mistake is overbaking: blondies go from chewy to dry in about 2 minutes, so pull them when the center still looks a touch underdone. They set firmly as they cool.
- Browning the butter is what gives real butterscotch depth. Let it cool slightly before adding the egg, or the egg will scramble and the batter will turn grainy.
- Do not overmix once the flour goes in, or the blondies turn cakey instead of dense and fudgy. Stop as soon as the last flour streak disappears.
- Chill the cooled slab for 30 minutes before cutting for clean, sharp squares, especially if the kitchen is warm.
Substitutions
- white chocolate→dark chocolate chunks or butterscotch chips
- light brown sugar→dark brown sugar for a deeper molasses flavor
- all-purpose flour→a 1:1 gluten-free all-purpose blend
Storage & reheating
Store cut blondies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week if you prefer them extra fudgy. To freeze, wrap the whole slab or individual squares tightly in plastic wrap, then foil, and freeze for up to 3 months; thaw at room temperature for 1 hour. To refresh, warm a square in a 150°C oven for 4 to 5 minutes, or microwave for 10 seconds.
FAQ
The questions we get asked most
Why did my blondies turn out cakey instead of chewy?
Cakey blondies almost always mean overmixing after the flour went in or too much baking powder. Fold just until the flour disappears and measure the baking powder level, not heaped. Also check your oven with an thermometer, since a hot oven sets the batter too fast.
How do I know when blondies are done without overbaking them?
The edges should be set and lightly browned while the center is puffed and still glossy. A toothpick inserted 3 cm from the edge should come out with moist crumbs, not wet batter. If the center jiggles like liquid, give it 2 more minutes and check again.
Can I make these blondies ahead of time?
Yes. Bake them up to 1 day ahead, cool completely, and keep them covered at room temperature. They actually slice more cleanly on day two, and the butterscotch flavor deepens overnight. Add the flaky salt just before serving so it stays crisp.
Can I use milk chocolate or dark chocolate instead of white chocolate?
Absolutely. Dark chocolate chunks give a brownie-like contrast, and milk chocolate makes them sweeter and softer. Chop a bar rather than using chips if you want pools of melted chocolate instead of chips that hold their shape.
Why is my brown butter batter grainy or separated?
The egg was added while the butter was still too hot, so it cooked slightly instead of emulsifying. Let the brown butter cool for 5 minutes until it is warm, not steaming, before whisking in the sugar and egg. If it already looks split, whisk in 1 tsp of the flour to bring it back together.
Can I freeze blondies, and how do I thaw them?
Freeze cooled squares wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature for about 1 hour, still wrapped, so condensation does not make them soggy. A quick 10-second microwave blast brings back the just-baked chew.
Can I double this recipe for a larger pan?
Yes, double everything and bake in a 23 x 33 cm pan, but add 5 to 8 minutes to the bake time. Keep the oven at 175°C and start checking at 28 minutes, since a larger pan bakes the center more slowly than the edges.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
